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Messages - cfleisher

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1
Kegging and Bottling / Re: Keg carbonation problems
« on: July 30, 2016, 10:50:34 AM »
All of that is super helpful. I've been filling off of picnic taps and using a bottle filler tube stuck into the end. That's worked OK, but never thought to get the growler cold. Thanks!

2
Kegging and Bottling / Keg carbonation problems
« on: July 29, 2016, 07:11:56 PM »
I'm having issues with my beer staying carbonated after I fill a growler. I've force carbonated by a couple different methods -- 30 psi, shaking for 10 minutes, then holding there overnight. Also, hooking it up at 12 psi and leaving it for a week. Same results both times -- it's fine coming off the tap, but fill a growler and when I pour it a couple hours later it's flat. I suspect the beer is just not cold enough when I'm carbonating. (I had to ditch my kegerator when we moved, so it's just carbonating in my basement at 50 degrees.) Any ideas about why it's not carbonating sufficiently?

3
I'm a lot more relaxed than I used to be about time in the primary. I agree that you shouldn't worry too much if it tasted OK at bottling. Definitely had beers go bad in the bottle before, but that was more a product of poor packaging techniques, not that something had gone wrong in the primary.

4
Yeast and Fermentation / Re: Secondary of Belgian Saison
« on: June 28, 2016, 05:27:50 PM »
There really is no need to transfer to a secondary (this is fairly outdated advice) unless one is adding other ingredients (fruit, spices/herbs, wild yeast/bacteria, oak, dry hops, etc). Leaving the beer on the primary yeast cake is really no problem up to 6 wks. Not that average beers need to be left that long, but rather a time frame for you to work from.
The issue with transferring beer to secondary too soon can leave an unfinished fermentation and excessive fermentation byproducts (diacetyl, acetaldehyde, etc) that may still need to be cleaned up the yeast.

Amen. Took me way too long to learn this lesson.

5
Ingredients / WYeast Berliner Weisse Blend phenols?
« on: June 28, 2016, 04:55:46 PM »
There are a lot of phenols -- rubber hose, a bit smoky -- happening in a Berliner Weisse that I made with the Wyeast blend. Anybody had this issue? I'm hoping they age out after a while, but after a month in the secondary, the beer doesn't taste much different. Any hope here? How long does it take for phenols to age out?

6
General Homebrew Discussion / Fining and dry hopping
« on: April 10, 2016, 09:28:32 AM »
Quick question on gelatin finings. I was planning on using them to clarify an IPA, which I was also going to dry hop in the keg. Should I add the gelatin to the keg with the hops, or would it be better to transfer to a secondary with the finings, then transfer to the keg with the hops? I'm going to leave the dry hops in the keg.

7
General Homebrew Discussion / Re: Brewing with raisins
« on: November 06, 2015, 05:50:31 PM »
Sounds like too much risk/work for the modest raisin level I'm looking to achieve. I think I'm gonna go with Special B malt.

8
General Homebrew Discussion / Brewing with raisins
« on: November 03, 2015, 09:13:32 PM »
I'd like to add raisins to a dubbel I'm brewing. What's the best amount/technique?

9
General Homebrew Discussion / Re: Raspberries in a "sour"?
« on: May 06, 2015, 07:37:35 PM »
Very helpful stuff. Thanks so much. I've been fermenting for 5 months. The aroma is there, but not much sourness in the flavor. Sounds like the canned raspberries are the way to go.

10
General Homebrew Discussion / Re: Raspberries in a "sour"?
« on: May 06, 2015, 05:52:28 PM »
Add the puree at bottling?

It was a Roselare yeast. Just smack pack. A few people advised against a starter.

11
General Homebrew Discussion / Raspberries in a "sour"?
« on: May 05, 2015, 06:05:43 PM »
I'm disappointed in a sour beer that I made back in January and am looking to tart it up a little bit with raspberries. Anybody have advice on how much to use and best practices? It's a oats/wheat based beer, 4% and at about 1.008 right now. I don't want mouth-puckering, but rather a nice tang.

12
Yeast and Fermentation / Re: Reusing yeast cake, pros and cons
« on: August 14, 2014, 05:22:27 PM »
Thanks everybody. Never had any issues reusing a yeast cake, but always done styles that are very forgiving when it comes to off-flavors. Looking for a nice clean lager flavor on this one.

13
General Homebrew Discussion / Re: adding chilis to beer
« on: August 13, 2014, 05:22:10 PM »
I made a chili pepper porter that came out really well. I used 10 jalapeno peppers. Chopped and divided in half. One half boiled in wort, the other soaked in vodka, and then added only the liquid at bottling time. Great aroma without too much heat in the flavor.

14
Yeast and Fermentation / Reusing yeast cake, pros and cons
« on: August 13, 2014, 05:19:33 PM »
Does anyone have any thoughts on the pros and cons of reusing a yeast cake? Best practices? I'm planning to siphon an amber lager out of the primary and throw a Baltic porter onto the yeast cake. Done this with saisons before and it's worked out reasonably well, but I'm just wondering if anyone has experienced problems.

15
General Homebrew Discussion / Brewing with rose petals
« on: June 07, 2014, 10:22:46 AM »
Does anyone have tips on brewing with rose petals? I'm making a saison, about 7-8 percent ABV, and would like to add just a hint of rose aroma. Should I make rose water and add it to the secondary or at bottling, or use them in the boil? If in the boil, for how long? And how much should I use?

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